Extraction and Aroma Composition of Laurel Leaf Oleoresin

doi:10.7506/spkx1002-6630-201622017

Abstract

Abstract: An orthogonal array design was used to optimize the process conditions for supercritical CO2 extraction of laurel leaf oleoresin. Gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were used to identify the differences in aroma composition among laurel leaf oleoresins extracted with supercritical CO2, steam distillation and ethanol. The optimal conditions for supercritical CO2 extraction were determined as follows: extraction pressure, 22 MPa; temperature, 50 ℃, and time, 2 h. Under these conditions, the average yield of laurel leaf oleoresin was 2.12%. GC-MS analysis revealed that a total of 66 aroma compounds were identified from supercritical CO2-extracted laurel leaf oleoresin, mainly including terpinyl acetate (20.38%), 1,8-cineole (19.88%), costunolide (5.61%), methyleugenol (3.41%), and linalool (2.57%), 42 volatile aroma compounds were identified from laurel leaf oleoresin extracted by steam distillation, consisting mainly of 1,8-cineole (20.99%), terpinyl acetate (19.34%), methyleugenol (2.56%), dehydrosaussurealactone (2.36%), and α-terpineol (2.17%), and ethanol-laurel leaf oleoresin were found to contain 24 aroma components, mainly 1,8-cineole (15.33%), 4-carene (10.75%), terpinyl acetate (10.22%), dehydrosaussurealactone (10.09%), and costunolide (2.62%). The principal component analysis (PCA) and radar plots of E-nose data revealed that laurel leaf oleoresins extracted by demonstrated considerable differences in aroma composition.

Key words: steam distillation, supercritical CO2 extraction, organic solvent extraction, gas chromatography-mass spectrometry, electronic

CLC Number:

TS224.4

QIAN Yuan, YAO Yijun, YIN Shi, YUAN Qiang, JU Xingrong, WANG Lifeng*. Extraction and Aroma Composition of Laurel Leaf Oleoresin[J]. FOOD SCIENCE, 2016, 37(22): 119-125.

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